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This Whole30 green bean casserole is just like the classic Thanksgiving dish: tender green beans in a rich cream of mushroom sauce, topped with fried onion straws. This Whole30 green bean casserole (also a paleo green bean casserole, of course!) is an absolute must for the Whole30 Thanksgiving table. And to be honest, this paleo green bean casserole tastes even better than the classic version! 
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Whole30 Green Bean Casserole (Paleo, Grain-Free, Dairy-Free)

This Whole30 green bean casserole is just like the classic Thanksgiving dish: tender green beans in a rich cream of mushroom sauce, topped with fried onion straws. This Whole30 green bean casserole (also a paleo green bean casserole, of course!) is an absolute must for the Whole30 Thanksgiving table. And to be honest, this paleo green bean casserole tastes even better than the classic version! 
Course Side Dish
Cuisine American
Keyword dairy free, grain free, paleo
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Rest 5 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 336kcal

Equipment

  • Large saucepan
  • Immersion blender (or standard blender - see Notes)
  • Shallow dishes (3)
  • Large skillet
  • Plate (or wire cooling rack) lined with paper towels
  • 3-quart baking dish

Ingredients

For the Whole30 Cream of Mushroom Soup

For the Fried Onions

  • 1 large egg whisked
  • ¼ cup tapioca flour
  • ½ cup almond flour
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 dash black pepper
  • 1 medium yellow onion halved, then sliced into ½" slices
  • 1 tablespoon coconut oil or avocado oil for frying
  • 1 teaspoon salt to taste

For the Whole30 Green Bean Casserole

  • 20 ounces green beans about 6-7 cups, fresh or frozen, trimmed

Instructions

  • Preheat oven to 350° Fahrenheit.

For the Whole30 Cream of Mushroom Soup

  • In large saucepan, melt ghee over medium heat. Add mushrooms and onion, and sauté for 5-10 minutes or until softened. Add garlic and stir constantly for 30 seconds or until fragrant.
  • Deglaze saucepan with ¼ cup chicken broth (or ¼ cup white wine - only if not on a Whole30) and bring to boil. Add in remaining ½ cup broth and salt. Let liquid return to boiling. Boil for 3-5 minutes then sprinkle in arrowroot, whisking vigorously to combine. Continue cooking until liquid has reduced by about 33%-50%.
  • Remove saucepan from heat. Use an immersion blender (or transfer about ⅔ of mixture to standard blender - see Notes) to blend until mostly smooth. Return saucepan to heat and add in coconut cream. Whisk until smooth.

For the Fried Onions

  • Break egg into one shallow dish. Place tapioca flour in second shallow dish. Combine almond flour, garlic powder, salt, paprika, and black pepper in third shallow dish and whisk well to distribute thoroughly.
  • Working in batches, dip onion strips into egg, letting excess yolk drip back into dish. Place egg-coated onions to tapioca flour and toss to lightly coat, shaking off excess flour. Dredge tapioca-floured onions in almond flour mixture and shake off any excess.
  • Heat skillet over medium heat and cover the bottom of the skillet with coconut oil or avocado oil. When oil is hot and shimmering, add onions to pan in batches. Fry 2 to 3 minutes, then carefully flip onions over and fry another 2 to 3 minutes. Be careful when turning onions so as not to disrupt any coating.
  • Transfer fried onions to plate or wire rack lined with paper towels and sprinkle lightly with salt. Repeat until all onions have been fried.

For the Whole30 Green Bean Casserole

  • Steam green beans until bright green and tender-crisp, then transfer green beans to baking dish.
  • Gently stir in cream of mushroom soup and 1 cup of fried onions. Place baking dish in preheated oven and bake 25 minutes.
  • After 25 minutes, remove dish from oven and top green beans with remaining fried onions. Return dish to oven and bake another 10 minutes, until onions are heated through and crisp. Remove baking dish from oven and let casserole rest 5 minutes before serving. Serve warm.

Notes

  • Chicken Broth: If not on a Whole30 round, you can use ¼ cup white wine + ½ cup chicken broth (for ¾ cup liquid total). 
  • Coconut Cream: You can use a can of coconut cream, or you can "make" your own with a can of coconut milk. Just place the unopened coconut milk in the refrigerator overnight. The solid layer that forms on top of the liquid is the coconut cream! Just scoop that off, and save or use the liquid below for something else.
 
Tips for Blending Hot Soup in a Standard Blender
  • Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
  • After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
  • Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 22g | Protein: 8g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 711mg | Potassium: 592mg | Fiber: 6g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 17mg | Calcium: 79mg | Iron: 3mg | Net Carbs: 16g